Matar Kulcha Recipe. I don’t know about you but I am in love with Chaat. This matar kulcha is Delhi chaat that is very popular in Delhi and it's a perfect weather to enjoy matra or matar kulcha or may be this Chana chaat in Aloo katori.
Matar Kulcha is one of the most popular street foods that can be seen in every other corner of Delhi. Matar Kulcha Recipe is so simple and finger licking delicious that once you have it, there is absolutely no way you would want to stop. This roadside chole kulche is everything you have always wanted in your favourite chaat. White peas or safed matar are used in many street food recipes. Mumbai's popular street food Ragda Pattice also involves white peas curry.
You may Also like Other Chaat Recipes
- Dahi Sev Puri chaat recipe
- Masoor ki Tikki Chaat,
- Ram Laddoo (Delhi Chaat)
- Dahi Vada Chaat,
- Dahi Pakodi Chaat,
- Paneer ki Tikki Chaat,
- Batata Vada
Matar Kulcha Recipe Video
Matar or Matra chaat is deliciously tangy and topped with the whole load of spices, onions and tomatoes. White peas that are commonly known as Matar is the main ingredient in this recipe. I make this with dried white peas which are soaked for 3-4 hours. These are also known as safed matar or vatana.
This Delhi Chaat is popularly known as Matar Ke Chole or matra kulche. In Delhi, you can find the street vendors serving Matar with Kulchas. I think that is mainly because kulchas remains soft even if they become cold. They don’t turn hard like Naan’s and can be made in advance and grilled later.
White Matar Recipe or matar Kulcha do look like any other chaat recipe but is far more delicious than your regular one. It is a spicy, tangy street style dish that has a semi-thick gravy dashed with tangy chutneys. The onions add the crunchiness to this easy white matar recipe and tomatoes serve as the perfect mixture of sweet and tart flavours that blend magically on your tongue.
Since Matar Kulcha is a semi-liquid dish you can eat them as matar ke chole chaat. It’s a popular Delhi chaat, also known as matra sold by street food vendors. Matra is served with readymade kulcha bread.
For making matar kulcha, first of all, I make a semi-liquid white peas curry. I like to top this spicy matar curry with chutney, chopped onions, tomatoes and crunchy sev. Sometimes if I do not have sev I simply use any crunchy namkeen or Bikaneri bhujia. Finally scooping it with toasted and buttered kulcha is just enough to take you to a delicious food coma.
Most of the times we make a meal out of it. It’s quite substantial serving for a snack for me.
Since it’s the month of fall, there is nothing better than enjoying it with some street food recipes. I absolutely love making comfort food during fall. Some of my favourite recipes excluding Matar Kulcha to devour while appreciating the rain from the balcony are bread pakoda, onion and cheese pakora, aloo Katori chaat, pav bhaji and the yummy cheesy paneer and potato balls.
There is absolutely no fuss in the Matar Kulcha Recipe since all you have to do is wash and soak the white peas overnight and then boil it until they are soft and tender. The trick is in the process of boiling the white peas. It is really important to soak the white peas overnight or for at least 4-5 hours (so that they almost look double in size).
You can also use warm water if you are running short of time; this will cut the soaking time by at least an hour. Now, in order to avoid the white pea from turning mushy, follow the recipe process and make them accordingly.
You can serve them as standalone when making a quick dish of the tangy and spicy Matar Kulcha or you can always make delicious Paneer Kulcha or Chur-chur naan to go along white Matar gravy.
Since we added salt while boiling the white peas, you can adjust the amount of salt according to your preference while making the matar/ curry.)
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Matar Kulcha Recipe
- 250 gms white dried peas
To Make Masala Paste
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon whole black peppercorns
- ½ inch stick cinnamon
- 1 black cardamom
- 2 green chillies
- ¼ cup mint leaves
To Make Matar
- 2 tablespoon oil
- 1 teaspoon ginger-garlic paste
- ¼ teaspoon turmeric powder
- 1 teaspoon coarsely ground coriander
- 1 teaspoon red chilli powder
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- Salt to taste
- ¼ cup tamarind water
- 1 cup water
- In order to make the savoury Matar Kulcha start off with washing the white peas and soaking them in water for 4-5 hours.
- After they are well soaked, discard the water using a mesh strainer.
- Add these peas in a pressure cooker and add salt and water to it. Pressure cook for 3 whistles and then allow the cooker to cool naturally.
- After the cooker is cooled down, take the peas out in a bowl.
- Instructions For Making the Masala Paste
- In the grinder add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 teaspoon whole black peppercorns, ½ inch cinnamon stick, 1 black cardamom, 2 green chillies and ¼ cup of mint leaves. Grind them all together to make a coarse paste.
Instructions For Making the Matar
- Heat a pan and add 2 tablespoons of oil in it. Now, add 1 teaspoon of ginger-garlic paste and ¼ teaspoon of turmeric powder in the pan. Stir them and add 1 teaspoon of coarsely ground coriander, 1 teaspoon of red chilli powder, 1 teaspoon of chaat masala and 1 teaspoon of cumin seeds.
- Cook the spices for a minute and then add boiled white peas in the pan.
- Stir all the ingredients well.
- Now, add the ground masala (which we ground previously in a paste) with the white peas and mix well.
- After mixing the ingredients well add ¼ cup of tamarind water and salt to taste in the pan. Mix all the ingredients in the pan well and after some time add about a cup of water in it. Allow the ingredients to cook for 7-8 minutes.
- After 8 minutes, turn off the heat and take the Matar in a bowl.
This looks so easy and delicious. Wow!
This made me nostalgic. Can we switch dried chickpeas with chickpeas? Btw great recipe.
Simple, easy and so very delicious. I have always been fond of Matar Kulcha. I made this recipe with your reference, it was great.
But, can I make the pattice batter a day before and refrigerate and then use it? Will it taste the same?
Is there any recipe easier than this? I used to eat them coming back from school. I will definitely try them soon. 🙂
This is the perfect website for easy and yummy go-t0recipes. Incredible!
Can u substitute amchur powder for imli
Yes it works too just adjust quantity as per your taste.
Superb recipe. Easy to execute. My husband was in awe of the dish and complimented about the taste of mint. Thanks a lot. You guys are saviours.
I am glad you enjoyed it! Thanks for your feedback 😊
Looks like I have put a lot of ground masala in the matar. How can I suppress the flavor of it and make it thoda sa normal?